To say I LOVE baking ham is literally an understatement. And when I do, I then make Split Pea Soup the very next day with any leftover meat. And that is always amazing! Anyway, back to the baked ham. I usually make it with a nice brown sugar glaze but I found this recipe from Ina Garten and Oh My Gosh, it is now my favorite. I just had to share it with you in case you’ve missed it.
I happen to always have orange marmalade in my kitchen because I love to spread it on my toast instead of regular grape jam. It is such a nice flavor and it goes really well with many protein dishes, hence our ham recipe today. For this recipe I edited a couple of the ingredients to my liking which I found to be just perfect but you can follow Ina’s true recipe here. Just make the marmalade glaze, pour it over the ham and bake. How hard is that??!
ORANGE MARMALADE GLAZED HAM
1 (9-12 lb) bone-in spiraled ham
1 can sliced pineapple (reserve juices)
1 cup pineapple juice & another 1/2 cup for glaze
8 oz. orange marmalade
2/3 cup light brown sugar (lightly packed)
1/4 cup dijon mustard
- Preheat the oven to 300°F. Place the ham fat side up in a large, shallow roasting pan. Pour one cup pineapple juice over the ham and roast for an hour.
- Meanwhile, prepare the glaze. Combine the marmalade, brown sugar, mustard and 1/2 cup pineapple juice in a small saucepan. Bring to a boil over low heat, whisking to combine the ingredients, until the sugar has dissolved and the marmalade has melted. Set aside.
- Spoon two thirds of the glaze over the ham. Place the slices of pineapple on and around the ham. Raise the oven temperature to 325°. Bake the ham for another 40 minutes, basting occasionally with the remaining glaze, until golden brown. Allow to rest for 15 minutes, slice, and serve hot or warm.
I would add mashed potatoes and green beans to this beauty to make a full blown dinner spread. And if you’re feeling extra ambitious I suggest baking homemade biscuits too. Enjoy!